White Velvet Cake II

Recipe View 15 mins Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8-inch round cake pans. Sift together the flour and salt in a medium bowl; set aside. (Prep time: 15 minutes)

Recipe View 5 mins In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. (Mixing time: 5 minutes)

Recipe View 1 mins In a small bowl, dissolve the baking soda in the buttermilk. (Prep time: 1 minute)

Recipe View 3 mins Alternately add the flour mixture and the buttermilk mixture to the butter mixture, beginning and ending with the flour. Mix until just combined. Do not overmix. (Mixing time: 3 minutes)

Recipe View 2 mins Pour the batter evenly into the prepared 8-inch pans. (Prep time: 2 minutes)

Recipe View 30 mins Bake at 325 degrees F (165 degrees C) for approximately 30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. (Baking time: 30 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (Cooling time: 10 minutes)

Recipe View 3 mins While the cakes are cooling, prepare the White Velvet Cream Cheese Icing: In a large mixing bowl, beat together the butter-flavored shortening and softened cream cheese until smooth. (Mixing time: 3 minutes)

Recipe View 5 mins Gradually beat in the sifted confectioners' sugar until fully incorporated. (Mixing time: 5 minutes)

Recipe View 2 mins Add the milk, one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency. Add more milk, if necessary. (Mixing time: 2 minutes)

Recipe View 15 mins Once the cakes are completely cool, frost the top of one layer with the cream cheese icing, then carefully place the second layer on top. Frost the top and sides of the cake with the remaining icing. (Frosting time: 15 minutes)